Pork short ribs are a flavorful cut of meat that’s gaining popularity. Their versatility means you can cook them in all kinds of ways.
Here, we’re going to talk about two main styles: Taiwanese sweet and sour, and smoked. The Taiwanese version is all about bright, tangy flavors, while the smoked ribs are rich and savory.
Consider this your guide to making incredible pork short ribs using these two very different, but equally delicious, methods.
Taiwanese Sweet and Sour Garlic Short Ribs
These Taiwanese sweet and sour garlic short ribs rely on a handful of key ingredients to deliver a mouthwatering flavor profile.
The Importance of Quality Ingredients
Soy sauce is the star of this dish, so it’s important to use a high-quality brand that you enjoy. The recipe calls for both regular and dark soy sauce to give the dish depth.
The sweet and sour sauce gets its distinctive flavor from a blend of soy sauce, dark soy sauce, rice vinegar, sugar, ketchup, and, if you like, a splash of Chinese cooking wine.
Preparing the Pork Short Ribs
Before you even think about cooking the ribs, you’ll want to blanch them. This step is essential to remove any impurities and improve the overall flavor. To blanch the ribs, simply cook them in boiling water for 3 to 4 minutes.
After blanching, sauté the pork in a pan with garlic for another 3 to 4 minutes to develop a nice sear and infuse the meat with garlicky goodness.
Cooking and Serving
The final step is to simmer the ribs in the sweet and sour sauce for about 30 minutes. Then, remove the lid and cook for another 3 to 4 minutes to let the sauce reduce and create a beautiful glaze.
Serve these delectable short ribs over a bed of fluffy rice to soak up all that delicious sauce. Leftover sauce? Don’t let it go to waste! Use it to sauté some vegetables for a quick and flavorful side dish.
Smoked Pork Short Ribs
Get ready for some seriously delicious pork. Here’s how to smoke those short ribs to perfection.
Preparing the Ribs for Smoking
First, you’ll want to remove the membrane from the back of the ribs. This thin, silvery skin can become tough and chewy during smoking, so removing it allows the smoke and rub to penetrate the meat better. Just slide a butter knife under the membrane, get a good grip with a paper towel, and pull it off.
Next, dry brining is your friend. Applying a dry brine—basically, a generous coating of salt—a few hours before smoking helps the pork retain moisture and enhances the flavor. Aim for at least 4 hours, but 8-10 hours in the fridge is even better.
Seasoning and Rubs
Rubs are where you can really get creative with flavor. I like to start with a Texas-style rub (salt, pepper, garlic powder) as a base, then layer on another rub with more complex spices. This layering creates a deeper, more interesting taste.
Smoking the Ribs
If you’re using a pellet smoker:
- Start with a low/smoke setting for the first hour.
- Then, bump the temperature up to 220-225°F and let them cook for 6-7 hours.
For other smokers:
- Keep the temperature consistent at 225-240°F for 6-7 hours.
Every 30 minutes, mist the ribs with apple juice. This adds a touch of sweetness and helps keep them moist. Also, use a meat thermometer to monitor the internal temperature. You’re aiming for 200°F between the bones.
Resting and Serving
Once the ribs hit that magic 200°F mark, take them off the smoker and let them rest for about 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful bite. Serve ’em up with your favorite BBQ sides, and enjoy!
How do the methods compare?
Let’s break down the differences between Taiwanese-style sweet and sour ribs and smoked pork short ribs:
- Flavor: The Taiwanese ribs are sweet, savory, and tangy, while the smoked ribs are rich, savory, and, of course, smoky.
- Time and Effort: The Taiwanese method is relatively quick and easy, perfect for a weeknight. Smoking takes longer and requires more attention.
- Occasion: Sweet and sour ribs are great for a simple dinner. Smoked ribs are better for weekend barbecues or special occasions.
In Summary
We’ve covered two fantastic ways to cook pork short ribs: low and slow in a Dutch oven for ultimate tenderness, and quickly on the grill for a smoky char. Both methods are straightforward, delivering intensely flavorful results.
The best part? You can easily adapt both recipes to your own tastes. Add your favorite herbs, spices, or sauces. Don’t be afraid to experiment!
However you choose to cook them, pork short ribs are guaranteed to be a delicious and versatile addition to your culinary repertoire.